Tuesday, April 5, 2016

Affordable Art Fair NYC - Spring 2016 + FOOD: Creme Anglaise and Fresh Fruit Cups

Lucy Sparrow, "The Beginning of Convenience" 2016 (detail), 
felt, cotton & acrylic, Mika Contemporary, Tel Aviv

Lucy Sparrow, "The Beginning of Convenience" 2016
felt, cotton & acrylic, Mika Contemporary, Tel Aviv

ART
AAF-NYC-2016
The Affordable Art Fair NYC
comes back to the Metropolitan Pavilion
(W. 18th, between 6th & 7th)

The Affordable Art Fair (AAFNYC) returned to New York City for their Spring incarnation (March 30 through April 3, 2016). This twice-a-year art fair originates out of London and this edition had 72 international galleries represented, with the largest selection being from the UK. 

Usually it's difficult to define the differences between one international art fair in New York City from another, but this fair carries a unique proposition. Instead of art prices starting at $30,000 and raising quickly into the million dollar range, all artworks in this show are priced under $10,000. A (very few) select pieces are even priced under $1000. At these price points the AAF can pack in the younger New York crowds for a long Spring weekend of "art grazing", and there were plenty of well wrapped artworks with hot pink masking tape, leaving the building.

Enjoy this stroll through the Spring 2016 AAFNYC!

Jean Philippe Kadzinski, "FEV-210 Summer",
C-Print Collage, Emmanuel Fremin Gallery, NYC

Jean Philippe Kadzinski, "FEV-210 Summer" (detail)
C-Print Collage, Emmanuel Fremin Gallery, NYC

Minty Sainsbury, "St Mark's Campanile,
graphite on archival paper,
Quantum Contemporary Art, London

Minty Sainsbury, "St Mark's Campanile (detail),
graphite on archival paper,
Quantum Contemporary Art, London

Nick Veasey, "Veasy Jet" X-Ray photography C-Print mounted on Diasec,
Villa del Arte, Bacelona, Amsterdam

(detail) Nick Veasey, "Veasy Jet" X-Ray photography C-Print mounted on Diasec,
Villa del Arte, Bacelona, Amsterdam

Dafna Rahminov, "Untitled", Vogel Sang Art Gallery, Brussels, Belgium

David Zalben, "Poem", wire sculpture,
La Lanta Gallery, Bangkok, Thailand

Drew Tal (Israel) "Porcelain Dynasty (M + F),
Duraflex print on Aluminum, ed. of 7, Emmanuel Fremin Gallery, New York, NY

Gaston Aita, "Flutist", epoxy resin, paint & iron,
Escarlata Gallery, Buenos Aires, Argentina

John Kenny, "Tenebo", mounted archival C-Print
Capital Culture Gallery, Norfolk, UK

Kartel, "David Bowie - Dark Side", painting - oil on canvas,
Decorazon Contemporary, London

Lukas Ulmi, "Espacio compartido III",
iron wire wall sculptures,

Villa del Arte, Bacelona, Amsterdam

Anne-Valerie Dupond, "Ram",
fabric, wadding, cardboard, buttons, thread,

Deorazon Contemporary, London

Paul Wright, oil on board, Edgar Modern Gallery, Bath, UK
Marcel Ceuppens, "Untitled",
Vogel Sang Art Gallery, Brussels, Belgium

Ernesto Fernandez Zalacain, "Todos mis vecinos quieren ir al cielo",
photo sculpture, edition AP1, Capital Culture Gallery, Norfolk, UK

Supaaoki (a collaboration: urban planner, architect & interior designer - with focus on simplified forms), "Manhattan Skyscrapers", wood, Lee Ban Lu Gallery, Singapore

Lee Ban Lu Gallery, Singapore, says "Thank you
for stopping by our booth."

Gallery Booth for TAG Fine Arts, London @ AAFNYC !
(Source: All photos were taken with with the permission of the galleries and the AAF.)

FOOD
Creme Anglaise 
and Fresh Fruit 
in Cookie Cups 
Make for a Smart Dessert

To make the cups, simply buy some slice and bake sugar cookiie dough* and find a metal muffin tin. Spray the back side of the tin with oil and place a small circle on top of each muffin riser. Then bake the cookies as directed. (*or use your favorite aunt's sugar cookie recipe, they should all work.)

After baking the cookies will have melted around the riser to form a cup. Pull the cups off and allow them to cool on a rack.

Select your favorite berries to serve in the cup and make a creme anglaise to pour into the cup before you add the berries.
   



Creme Anglaise Recipe

1 cup half & half
4 egg yolks
2 teaspoons vanilla extract
1/3 cup white sugar

Hand whisk the egg yolks and sugar together until they form a pale yellow and smooth consistency.

In a small heavy saucepan heat the rich milk and vanilla until it is just hot to the touch of a (clean) fingertip.

Temper the egg and sugar mixture with the warm cream, stir, then gradually pour the mix, into the pot of warm cream, stirring constantly with a wooden spoon. 

(NOW comes the hard part.) - You must keep placing the pan on the heat, then pulling it off the heat, constantly stirring until the mix coats the back of a wooden spoon, enough to draw your finger across, leaving a trail. 

So keep the pot hot, but never let the cream boil or you will scramble the eggs. 

When the sauce thickens enough to coat the back of the spoon, remove it from the heat and allow the pot to cool. 

Serve your Creme Anglaise warm, room temperature, cool, or even cold out of the refrigerator. 

(Source: http://www.awesomeinventions.com/simple-food-hacks/)

Until later,
Jack

ARTSnFOOD is an online magazine dedicated to providing artists and collectors around the world with highlights of current art exhibitions, and to encourage all readers to invest in and participate in "The Joy of Art"® and culture. All rights reserved. All Concepts, Original Art, Text & Photographs in this posting (which are not credited) are © Copyright 2016 Jack A. Atkinson under all International intellectual property and copyright laws. All gallery, event, museum, fair or festival photographs were taken with permission. Images © individual artists, fabricators, respective owners or assignees.

No comments:

Post a Comment